Carnivals. Festivals. Street fairs and BBQs-- July 4th approaches

Summer has arrived-- July 4th Barbecues with family. Maybe cookouts on the beach. Or grilling in the mountains.  Then there's the boardwalk and town carnivals and state fairs and the firehouse pancake breakfasts. 

  Traditions we love-- and traditions we need to make adjustments for. 

  Can you make the side dishes for the family picnic-- so you know they're safe and that your kid has something to fill his plate. Or you can suss out the carnival before you go as a family-- there's often cotton candy and French fries and snow cones-- all of which are usually safe for allergies to eggs, milk, nuts, peanuts, and soy. Of course you have to check the ingredients-- but these are the kinds of items one can find at carnivals and church festivals and town fetes. 

If wheat is allowed -- the traditional vats of " zeppole"-- fried dough with powdered sugar-- are an all-time favorite: they're greasy and sweet and smell divine. In fact, stay far away from them

If wheat isn't allowed since it really feels like you're missing out  if you can't have them. 

 And really the whole point of summer fun is NOT to feel left out.

 For other events in these holiday weekends-- try to control what you can: Bring food-- remember, enough for everybody at the picnic. 

Find one item at the festival or at the street fair that's safe-- like an Italian ice or curly fries-- and everybody have that. 

Take a supply of safe items--and make sure those are completely obviously JUNK food! What's summer for, but junk food. Even if it comes from home and not the boardwalk vendors.  

  And remember to have fun!

College Food-Allergy Cookbook

The cookbook is almost done! Just in time for going back to school. College kids are starting their shopping for towels and comforters and new computers. And those who have good allergies to deal with -- they're calling the Disabilities offices and student deans. 

And some food-allergic kids will be moving into their own apartments or frat houses. Maybe this cookbook can benefit them. 

   Allergy Free College Cooking.  

 is 30 easy-to-make meals that are free of The Top 8: No Egg, Milk, Nuts, Peanuts, Wheat, Soy, Shellfish, Fish-- and Sesame. 

 It's a book of easy dinners; reicpes good not only  for the college student, but for any new cook-- especially a cook new to food allergies. 

  There are no special ingredients. Or specialty stores to go to. 

These are simple everyday recipes that are familiar to all: meatloaf, BBQ ribs, chicken soup, chili,  mashed potatoes. Recipes like the kind you'll find on this blog. 

  And, I've given lots of shopping tips, notes on what pots and pans and what utensils you'll need. As well as a simple glossary of basic cooking terms. 

  Keep you posted on publication date-- and it will be available as an e- book as well as a a coil- bound print book. 

  So be safe and enjoy this start of summer. 

College and Food Allergies

It's that time of year again-- high schoolers are visiting schools and planning for college. 

      College dining for a food allergic student can be-- at best, challenging and at worst, unsafe. To say nothing of unhealthy if the student can't find safe meals to eat and must " make do" with less than nutritious or substantial food. 

( it's a problem my kid had and came

home Christmas break "malnourished.")

  Many colleges and universities are recognizing the growing food allergy issues-- as well as the rising interest in food in general among students. In response to the food allergy concerns-- which can have an impact on a school's liabilities, bottom line, as well as reputation-- schools are looking to many resources. FARE is developing a college response plan. Sources from the food industry are trying to respond with organizational changes-- like specialized stations in the dining halls. (Simple Servings-- a program out of Sodexo food services-- is being adopted many places.) 

  There is the school's office of disabilities. But they are responsible for keeping the school safe from lawsuits, not safe for your child. Keep that in mind-- and it's not that they won't try to be helpful, but if it's you or the school at stake-- guess whose side the Disabilities people are on. 

 Just good to know. 

And further to this discussion-- one of the most difficult concerns to parse out is the transition from what is agreed upon in The Dining  Services office and what happens on the dining hall line. Ay, there's the rub. 

  The gap between plan and implementation is often too wide to bridge. And, it's always where issues can occur-- just as with anything in this world. The paper plan looks great; ingredients and recipe look safe.  But does one cook add something a little extra? Can the sever really keep a plain baked potato under his counter until your child comes to claim it? Are the salad bar utensils really kept separate and refreshed often?

   Then add a possible layer between the food supplier and the university dining services and then the servers on the line-- it could be like the old-time game of "Telephone."  The information you started with is completely different by the time it reaches the last person on the line. 

   I'm not trying to be negative-- just practical. Think about these issues as you speak to the dining services folks. Nothing may be perfect-- and some schools can handle one or two allergies, but not multiple. Some smaller schools will cook meals individually, some will not. All will try to be helpful-- and most times, it will work out! 

And if it doesn't, your child gets the opportunity to advocate for upcoming students and for the community at large. 

  

More Cumin Recalls-- and Crushed Peanut Shells

So, it's out there in the news that the powdered cumin that has been recalled has been contaminated with ground peanut shells. 

  The peanut shells are inexpensive and bulk up the cumin. So, in they go. 

  I personally doubt that any factory worker or any producer or owner thought they were putting anyone at risk. 

   And I also personally doubt that this was not a known additive, a known procedure in the industry. For years. 

(As an aside-- walk down the spice aisle

in any supermarket and see the empty rows where cumin and paprika--and chili powder sometimes too. )

   Fillers are used in every kind of food--I'm often amazed what foods include whey or other milk products, which ingredient I always thought was expensive. 

   But it's discouraging to feel that so many products can be contaminated at the source and that we'll never know. 

I know you, like I, often cook from scratch since most packaged products contain something our kids can't eat. And that's the LISTED allergens. 

 

This is a whole different ball game-- this is an unknown lurking danger. Or the possibility of danger-- and  that's unnerving. 

  So the only option I feel I have is to make everything from scratch and to use salt, pepper and herbs...

Other spices-- I'd grind my own, but will

Probably forgo spices altogether. 

Be well and we'll all have to make Italian food-- no need for cumin, paprika-- plus it's what I know best! 

Pan- Fried Chicken, allergy free

Fried chicken. 

The very words makes one's mouth water. I can hear the crackle and sizzle of the skin frying... Yum. 

 Below is a time- honored method of frying chicken. The ingredients have been changed to protect the allergic. 

Pan-Fried Chicken

Chicken thighs on the bone

Olive oil

Rice Dream 

Pie crust flour and cake flour--Mix it half and half in a mixing bowl 

   I use Gluten Feee Pantry brand

Liberally salt and pepper the flours

Soak a couple chicken thighs in a bowl of Rice Dream-- a few minutes is fine

Coat the thighs in the flour mixture. I use a bowl and transfer the chicken piece by piece to the flour bowl and turn and cover the chicken. 

During this time heat the oil in a frying pan-- use enough to fill the pan halfway up side. 

 Heat oil slowly starting on medium and raising to high heat as the oil heats.

The oil is hot enough when a drop of water sizzles when you drop it into the pan. 

Put up to three thighs in the pan-- just make sure the oil doesn't spill over sides. Let them cook for 6-8 minutes, then turn over. ( I use tongs) Let them cook another 6-8 minutes. And, skin should be crisp and golden brown. 

To check internal done-ness:

Stick thick part of thigh with a knife -- juices should run clear. 

Using tongs, take chicken pieces out of pan and place on paper towels to drain. 

Repeat!

And eat! 

Cumin, Food Allergies, Ruminations

The FDA has issued warnings to the general Public about cumin and products using Cumin because of the possible Presence of peanuts--a deadly allergen. 

  I am very happy that the FDA took these steps as it will get news coverage and a wider dissemination than all the good food allergy sites. 

  Also, I am glad because it brings into the public eye just how serious food allergies really are. Deadly. 

Something to be taken seriously. 

What I don't understand, still, is how did peanuts get in the spices? Made on the same lines as ground peanut products?

My feeling is that peanuts are a more desired and expensive item than cumin or chili powder. And, I don't know what ground peanuts are used for-- but that's my ignorance and nothing to do with this discussion. 

  If this does speak to "Made on the same lines as..." Then it begs the question who is watching the cleaning processes applied to the factory lines-- for any product-- or should we go back to avoiding "made in same facility" and "made in a plant that also processes..." (many of us do anyway)

The world restricts again. 

 And, for now,  I just continue to avoid any and all items that include "spices" and settle for salt and pepper and herbs I can buy with the stems still on. 

Chicken Soup

It's cold outside so I am making a chicken soup with carrots, celery, parsley and a tablespoon of tomato sauce. 

It's hearty and warm-- and I have leftover rice to stir in. 

Recalls Galore-- What's Up?

Scary to see so many recalls. At least I am unnerved. Especially about the cumin recalls:

Perhaps I should have been anxious about spices before these recalls. 

Perhaps I should have purchased  whole spices and ground them myself. 

Perhaps I never should have used cumin or chile or tumeric or curry --

Oh wait, I didn't. 

But even so, these recalls are scary, and although I never like to cross something completely off my list-- I am crossing off cumin. And other ground spices. 

  And, I may even stop using dried herbs and spices in general-- salt and pepper aside. 

  Years ago my mom told me " when in doubt, don't". Think it's good advice now in light of these recalls. 

Candied Orange Peel a lá Allergy-Free

As easy as one two three. 

   Candied orange peel-- which is orange peel, sugar, glucose, and sorbitol preservative. 

  Semisweet chocolate morsels from Vermont Nut Free Chocolates. Dairy free, nut and egg and other top eight- free. 

The finished product is in middle. 

Heat the morsels and with great dexterity-- which i do not possess FYI!--dip the orange peel in the chocolate to coat tips.  Refrigerate until chocolate is hardened. 

Eat!

Happy new year!

New Year's Soup! Allergy- Free of course

Happy New Year all. 

I trust the holiday season is going well for all-- aside from the usual impromptu parties with no safe food choices and the hostess gifts that are nuts rolled in other nuts topped with almonds. 

  All that aside-- there's lots of eating going on. 

  So, to combat that "I'm so stuffed I'm going to pop" feeling-- how about a nice  Italian soup for the New Year?

  I make a light version of " ribollita"-- which means " reboiled" and, traditionally, Parmesean cheese and day old bread round out the serving of this soup. 

 But my version is top 8 allergen- free; it does contain tomatoes and garlic which can be allergens. One can easily eliminate these ingredients; I'll note how. 

So you'll need:

(Serves 3-4)

3 tablespoons olive oil-- to lightly cover bottom of pot. 

1 small onion, chopped small

2 cloves garlic minced ( eliminate if wish)

2-3 carrots, halved or in thirds 

2 ribs  of celery, chopped

2 cups canned cannellini beans

1 15 oz can of whole peeled tomatoes (eliminate if need to)

1 bunch kale, washed thoroughly, leaves stopped off. 

4 cups vegetable broth or water ( or chicken broth-- it all works)

Rosemary sprig

Coat bottom of pot with oil and heat briefly on medium. 

Put in carrots, onion, garlic, celery and cook on low for 5-10 minutes until those vegetables are soft. Stir so nothing burns. 

Add tomatoes--cutting them in half and adding some of the liquid. Bring to a simmer-- you want to reduce the tomatoes slightly--for 10 minutes . Add rosemary (a stick or two), pepper to taste. 

 Add stock/ liquid and  cannellini beans and bring to boil. 

Reduce heat to simmer for 15-20 minutes. 

Add kale leaves and stir. Cook another 7-10 minutes.

Serve with bread or cornbread.****

This soup can be made in advance and reheated ( on low) to serve. 

Enjoy!

***If your family eats dairy-- melt Parmesean or peccorino on top. 

Family, Food Allergies-- Sometimes They Just Don't Get It!

Sometimes families just don't get food allergies. 

 At a Christmas party this week, it all came back to me.   The 30-something son of a longtime acquaintance told me his own son had been diagnosed with celiac. His dad, whom I know to be a smart, concerned grandfather, was good about buying GlutenFree (and had even gotten some foods I'd suggested).  But, this young man said, his dad never said the food tasted good. In fact, his dad always made a big deal out of "going without the real stuff." Did I understand that-- 

  Did I? Do I!  Don't we all. 

My parents were super careful about my son's food-- but they were always sad about what he couldn't eat. And would say-- until I put my foot down-- "oh it's awful he can't have this or that... "  AARGH

  Made me crazy. 

  Like I didn't know that?

  Like we-- like my son -- had to hear that?

  Like my parents saying "poor boy" would change anything?

   Sometimes, families--aunts and uncles, cousins, even grandparents--don't understand what it's all about--

   So, guys, here's a quick lesson:

We need you to say: 

***Yum, this lunch is delicious. 

Or

***Wow, these cookies rock! 

We need you to be happy to be sharing the meal--and we need you NOT to be so focused on the "can't haves."

Oven Baked Ribs

Here's how to make the ribs--super easy but they take a while in the oven. 

  Pork spare ribs -- about 4 pounds. 

  1/2 cup apple cider or wine vinegar 

   Honey-- lots of it!

   Pepper

   A sprinkle or two of chile powder. 

Mix vinegar and at least 1/3 cup honey in a cup. Stir until well mixed. 

  

      Pour over ribs which are in a roasting pan and are, more or less, room temperature. Sprinkle the ribs with pepper and garlic salt a little chili powder. 

       Let marinate for about 30-45 minutes-- turning ribs over a few times. 

Preheat oven to 450. 

After the ribs marinate, pour off the liquid--but reserve it. 

    Drizzle a fair amount of honey on them.

 

     Put in 450 oven. 

     After 10-15 minutes, turn oven temperature to 325. Tent the pan with foil, which you take off for last half hour. 

   Cook for about 1 1/2 hours-- drizzling honey frequently and liberally. Basting with the pan liquid also. (If there is not enough liquid, use some

of the marinade.)

   Again, take tin foil off for last half hour so ribs get nice and brown. 

   Enjoy!

  

Oven baked BBQ Ribs

Gluten Free Thanksgiving Tips!

As I start the holiday cooking for my brother- in- law's feast, I thought I'd pass along some tricks I use. Happy and safe holiday to all. 

Gluten Free Cornbread

Glutino Yankee cornbread mix

If you're not using dairy or egg:

Substitute one 3.9 oz applesauce-- that's one individual cup-- and one cup Rice Dream for the 1 1/2 cups Buttermilk the Glutino box suggests. 

I use Ener-G Egg Replacer -- doesn't  everybody!

Stuffing for mushrooms 

(FYI stuffed mushrooms are an Italian  American must on the Thanksgiving table-- as is broccoli rabe)

To substitute for bread crumbs--this year for the stuffed mushrooms-- I use plain

Rice Chex. I pulse them in the blender until coarsely ground. And mix in my salt, pepper, minced garlic and parsley. And viola! Mushroom stuffing. 

 I never used cheese, so don't have to substitute for it!

I always used olive oil instead of butter to coat the bottom if baking dish and I drizzle water and olive oil over the pre cooked mushrooms-- with the stuffing in it-- to keep it moist.